- 4lb Frozen Rhubarb
- 8 oz Sugar
- 2 litres Water
- juice of 2 Lemons
Large pan, Straining Bag
I made this in February from Rhubarb frozen on 30th June (I try to freeze all my Rhubarb before July to prevent it becoming too acidic). Once defrosted and heated up, the flavour, colour & aroma come back out to play.
Defrost the Rhubarb & try not to get too disheartened at the state of it (see top photograph)
Place in a large pan, throw in the Water & Lemon Juice.
Bring to a steady simmer on a medium heat, and simmer for a further 30 minutes.
Allow to cool slightly, and strain through a nylon bag – return the liquid to a clean pan
Add the Sugar, stir, and bring back to a steady simmer for another 20 minutes.
Pour into sterilised containers (old milk cartons will do).
Keep refrigerated (or you could freeze it but it is too tasty to get to that stage, especially around these parts).
Marvel at the colour (see photograph right) before diluting with water and drinking.